Fruit bread
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Strong flour
0.5 kg
Water
0.05 l
Sourdough
0.05 kg
Table salt
10.0 g
Flour enhancer
5.0 g
Yeast
25.0 g
Creamed margarine
0.006 kg
Sugar
0.035 kg
Eggs
1.0 ud
Sterilised milk
0.15 l
Fruit cubes
0.1 kg
Goxo flour (W 170 - 200)
0.2 kg
Water
0.1 l
Table salt
0.4 g
Elaboration
Kneading time: 15´
Temperature of the dough: 26 ºC
1st fermentation (the dough is not divided yet): 10´
2nd fermentation (the dough divided): 15´
3rd fermentation (the piece is finished): +/-1h
Cooking time: 20´
Temperature of the oven: 190 ºC
RECIPE
- Knead all the ingredients, except for the fruit, until the texture is smooth and elastic.
- Add the washed and drained fruit. Take the dough out as soon as it is mixed with the fruit.
- Leave to stand.
- Make balls of about 300 g.
- Leave to stand.
- Make loaves (without points) or place the dough into the moulds.
- Ferment in a chamber to 30 ºC and with 70 % of humidity.
- Once fermented, wash them with beaten egg and sprinkle over sugar.
- Cut the dough into spikes and bake.
- Bake with no steam.
Nutritional information (1 portion)
Energy
691.66
kcal
Carbohydrates
132.63
g
Proteins
19.03
g
Lipids
8.0
g
Fiber
6.38
g
Saturates
1.5
g
Monounsaturated fatty acids
1.22
g
Polyunsaturated fatty acids
1.47
g
Cholesterol
51.57
mg
Calcium
72.94
mg
Iron
2.2
mg
Zinc
1.52
mg
Vitamin A
33.24
ug
Vitamin C
0.54
g
Folic acid
117.02
ug
Salt (Sodium)
875.68
mg
Sugars
8.77
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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